How To Make Strawberry Rolls with Sweet Lemon Glaze
Tempting sweet and fluffy strawberry rolls to kickstart your morning. Perfect to be paired with a cup of coffee especially during the cold weather.
Serves:
Ingredients
For the Dough:
- 1cupwhole milk,(240 milliliter)
- ⅔cupgranulated sugar,(135 grams)
- 1½tbspactive dry yeast,(14 grams), 2 standard size packets
- ½cupunsalted butter,softened to room temperature and cut into 4 pieces
- 2large eggs,at room temperature
- ½tspsalt
- 4½all purpose flour,(558 grams), spoon & leveled, plus more for dusting/rolling
For the Filling:
- 1¾cupsstrawberries,(222 grams), finely chopped
- ⅓cupgranulated sugar,(68 grams)
- 1½tbspcornstarch
For the Lemon Glaze:
- 1cupconfectioner’s sugar,(120 g), sifted
- 3tbspfresh lemon juice,(0-45 ml)
Instructions
Dough:
-
In a small saucepan, warm the milk over low heat until lukewarm about 95 degrees F (35 degrees C).
-
Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment. With a spoon, manually stir in the sugar and yeast.
-
Cover the bowl with a towel and let sit until the yeast is foamy for about 5 to 10 minutes. If the yeast does not dissolve and foam, start over with fresh yeast.
-
At low speed, beat in the softened butter until it is slightly broken up. Add the eggs one at a time and then the salt.
-
At low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms for about 4 minutes.
-
Increase speed to medium-high and beat until the dough is soft and supple for about 6 minutes longer. If you do not have a stand-mixer with a hook attachment, knead the dough by hand.
-
Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl.
-
Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size for about 2 hours.
Filling:
-
Warm the strawberries in a small saucepan over medium heat. Stir constantly for 4 minutes until the strawberries begin to release juices.
-
Add the granulated sugar and cornstarch and continue to stir for another 2 minutes. The mixture will thicken.
-
Remove from the heat, spoon into a heatproof bowl or container, and chill until ready to use. You do not want a warm filling as you spread it onto the dough.
-
Grease the bottom of a 9×13-inch baking dish then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18-inch rectangle.
-
Spread the strawberry filling all over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls. Arrange them in the prepared baking pan.
-
Cover the rolls and allow them to rise in a warm environment once again until they are puff for about 1 to 2 hours or overnight.
-
After the rolls have risen, preheat the oven to 375 degrees F (190 degrees C). Bake for about 25 minutes until they are golden brown.
-
Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the glaze.
Glaze:
-
Whisk the lemon juice and confectioners’ sugar together until smooth. Pour over warm rolls and serve.
Nutrition
- Calories: 215.22kcal
- Fat: 9.32g
- Saturated Fat: 5.52g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.53g
- Polyunsaturated Fat: 0.53g
- Carbohydrates: 31.82g
- Fiber: 0.89g
- Sugar: 28.66g
- Protein: 2.63g
- Cholesterol: 53.37mg
- Sodium: 120.01mg
- Calcium: 34.61mg
- Potassium: 94.26mg
- Iron: 0.34mg
- Vitamin A: 87.60µg
- Vitamin C: 14.51mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!